Mixing the wonderous flavours of Red Velvet Cake with my super simple macaron recipe, these are a match made in heaven.
As you know I’m a bit social media obsessed and have “met” some truly wonderful people thanks to Twitter, Facebook and Instagram. One of these lovely bloggers is the super gorgeous Becky from Biscuit Bases. Now she recently made a Red Velvet Cheesecake (it looked AMAZING) and that kick started a genius plan in my little brain. Why not use this flavour combination and create some Red Velvet Macarons?
My son had abandoned me for a few days in favour of fun and frolics with his friends on a school residential (I know, how dare he?) and I found myself needing a distraction. There is only one way that I know to stop me turning into a borderline crazy, overly needy Mum and that is by hitting the kitchen. So along with many other creations from those few days I made these Red Velvet Macarons.
I was so, so happy with how they turned out. They even passed the test of my expert macaron eater (my bosses’ 8 year old son)
If you’ve still not been brave enough to make some macarons, don’t forget to have a read of my tips here. I promise they’re just not as difficult as you think.
So now for the recipe ….
- 3 egg whites
- 50g caster sugar
- pinch of salt
- 1/4 tsp cream of tartar
- 200g icing sugar
- 120g ground almonds
- 1tbsp cocoa powder
- Red food colouring paste (I used Sugarflair Claret)
- 200g full fat cream cheese
- 60g butter
- 80g icing sugar
- Put the egg whites into a clean dry bowl and whisk with an electric whisk until frothy and thick
- Then add the salt, cream of tartar and a spoonful of caster sugar and whisk again until it forms stiff peaks
- Continue to add all the caster sugar a spoonful at a time, whisking in between
- At this point you can add your colouring but make it nice and strong because it will fade when you add the dry ingredients and again when you bake them a bit.
- In another bowl combine your icing sugar, cocoa powder and ground almonds. Then pass this mixture through a sieve to get all the bigger lumps of almond out
- Add your almond mixture to your meringue mix and fold to combine. Do not over mix! You do not want this to collapse and become really runny as you’ll need to pipe it, but you do need it to be fully combined
- Line two baking sheets with baking paper. I always use a bit of the mixture underneath the paper to stick it down
- Pop a 2cm round nozzle into a piping bag and fill with your mixture
- Pipe small rounds of mixture (mine were around the size of a 4 pint milk bottle lid) leaving space in between each one. Don’t worry about making them flat as they’ll flatten out and spread a bit on the next step. In fact I piped dollop shapes really
- Now you’re going to pick your trays and drop them back down on the table a few times. As you do this you’ll see them level out and air bubbles come to the surface and pop
- Now put your trays somewhere out of the way and forget about them for 30 mins
- Pre heat your oven to 150 C
- Place your first tray in the oven and bake of 15-20 mins until they look done and you can lift them off the paper easily
- Once your first tray is done pop in your second tray to bake. I personally wouldn’t try to bake them all at once.
- When they’re all done leave to cool completely and then lift them off their trays.
- While they're cooling you can make the filling
- Simply beat all the ingredients together until fully combined and put it all in a piping bag
- Place in the fridge until you need it
- Once the macaron shells are cool, pair them up so you have similar sized ones together
- Take your filling out of the fridge and snip the end of your piping bag off
- Pipe filling onto one of each pair of shells and pop the other one on top
- Stand back and admire your handy work